This is an easy and tasty recipe, but you must watch the steak as it has varying thickness throughout and requires different cooking times.
- 1 Moody’s bavette steak 1 to 1 ½ pounds
- 1 T canola oil
- 2 T butter
- 2 cloves garlic minced
- Your favorite steak seasoning or rub I use St. Elmo’s
- ½ T fresh rosemary
- ½ T Fresh thyme
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Moderately season the steaks with the seasoning/rub on both sides.
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Heat a cast iron pan to medium high heat and then add the oil; put the steaks in the pan and cook for 5 minutes.
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After 5 minutes, turn the steaks and add the butter, garlic, rosemary and thyme. Mix all together with a heat resistant spatula, flip the steaks to coat both sides then return the steaks to the uncooked side and continue for 4 to 5 minutes depending on desired doneness. Baste the steaks a couple of times. Medium rare is about 135° but it will continue to cook while resting. Don’t cook beyond medium or you will be disappointed.
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After the steak has rested, thinly slice against the grain and serve.
Enjoy!
Wine pairing: Try a Cabernet Franc. They pair excellently with steak and will complement any red meat. You won’t be disappointed.
